Pumpkin Gingersnap Parfaits Recipe

Pumpkin Gingersnap Parfaits Recipe
Pumpkin Gingersnap Parfaits Recipe photo by Taste of Home
Publisher Photo

Pumpkin Gingersnap Parfaits Recipe

Be the first to add a review
Publisher Photo
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. —Lorri Hazen, Twin Falls, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/3 cups canned pumpkin
  • 1 package (8 ounces) Mascarpone cheese
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup spiced rum or Amaretto, optional
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup crumbled gingersnap cookies (about 20 cookies)

Directions

In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers. Yield: 6 servings.
Originally published as Pumpkin Gingersnap Parfaits in Taste of Home Christmas Annual Annual 2016, p165

Nutritional Facts

1 parfait: 483 calories, 35g fat (19g saturated fat), 102mg cholesterol, 196mg sodium, 41g carbohydrate (23g sugars, 3g fiber), 6g protein.

  • 1-1/3 cups canned pumpkin
  • 1 package (8 ounces) Mascarpone cheese
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup spiced rum or Amaretto, optional
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup crumbled gingersnap cookies (about 20 cookies)
  1. In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours.
  2. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  3. Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers. Yield: 6 servings.
Originally published as Pumpkin Gingersnap Parfaits in Taste of Home Christmas Annual Annual 2016, p165

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Gingersnap Parfaits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review